Cuban Recipe

Prepare marinade

In a bowl, whisk together orange juice, lime juice, olive oil, minced garlic, salt, pepper, cumin and oregano until combined.

Marinate pork

Place the pork shoulder in a large zip-top bag or nonreactive container. Pour the marinade over the pork, massaging to coat. Seal and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to develop flavor.

Roast pork

Preheat oven to 325°F (165°C). Remove pork from fridge, let sit 20 minutes. Place pork in a roasting pan fat-side up; reserve marinade. Add 1/2 cup water or low-sodium chicken stock to pan. Roast uncovered for about 2.5–3 hours, or until internal temperature reaches 195°F (90°C) and meat is very tender. Every 45–60 minutes baste with reserved marinade/jus. If pan dries, add a little water/stock.

Rest and shred

Remove pork from oven and transfer to a cutting board. Let rest 15–20 minutes. Reserve pan juices (strain into a small bowl) for use as jus. Shred pork with two forks or chop into bite-sized pieces, mixing in a few tablespoons of reserved jus to keep moist and flavorful.

While pork is roasting, heat 1 tablespoon olive oil in a small skillet over medium heat. Add finely chopped onion and green pepper and cook until softened, about 5 minutes. Add minced garlic and cook 30–45 seconds more until fragrant. Stir in chopped tomato (or crushed tomato), chopped cilantro, salt and pepper. Cook another 2–3 minutes until slightly reduced. Remove from heat and let cool. Use a spoon to distribute a thin layer of sofrito into sandwiches and to mix with any shredded pork if desired (reserve most for layering).

Preheat a panini press or heavy griddle/skillet over medium-high heat.

Slice Cuban bread into portions (6–8 inch each) and slice open lengthwise. Lightly butter the outside faces of each bread portion for grilling.

Spread a thin layer (about 1 teaspoon) of yellow mustard on the bottom half of each bread portion. On top of the mustard, layer about 3–4 ounces of shredded slow-roasted pork, 2–3 slices of ham, 1–2 slices (or ~1.3 oz) mozzarella, and 2 pickle slices. Spoon about 1 teaspoon of sofrito over the pork for brightness. Top with the other half of the bread.

If using a skillet, heat a heavy skillet and place sandwiches seam-side down; weigh with a heavy pan or press. Cook 3–4 minutes per side, pressing often, until bread is golden and cheese melted. If using a panini press, cook 4–6 minutes until golden and warmed through. Brush or drizzle a little reserved pork jus into the sandwich before closing (about 1 tablespoon) to add moisture and flavor.

Remove sandwiches from press, let rest 1 minute, then cut diagonally and serve immediately with extra warmed pork jus for dipping if desired.